Hello lovelies,
I don’t know what it is about the ‘funfetti’ trend that’s happening in the baking world right now but I’m absolutely living for it.
Is it because there’s something super nostalgic about it, I’m really not sure but I’m loving how it isn’t just being done on cakes anymore, but on brownies, cookies, traybakes and like the recipe I’m sharing with you today, blondies!
Whilst having a lil afternoon scroll on pinterest, a photo of some ‘funfetti blondies’ popped up and I immediately knew that was my next bake. Not only is it doused in funfetti sprinkles, it’s got a raspberry jam topping which again, brought a nostalgic feeling to me and you guys know me well enough by now to know I’m all for a nostalgic feeling.
Off to the kitchen I went, apron on and recipe in hand, ready to feel 5 years old again and I can’t lie to you guys, not only did I love the feeling it brought back, but the bake itself was scrumptious! Absolutely blooming delicious. Therefore, it was a double win in my option.
That being said, I can’t take any credit for today’s recipe, it’s written and shared by the incredibly talented Chloe, also known as ‘biteofthebakes’ online.
{Chloe’s Original Recipe: https://biteofthebakes.com/2025/07/25/funfetti-blondies/}
So, if you’d like to recreate a nostalgic, early 2000’s feeling and have a batch of delicious blondies in hand, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 16 Pieces
Prep Time: 15 Minutes
Bake Time: 25-30 Minutes
Chill Time: A Minimum Of 4 Hours / Overnight
Overall Time: 5+ Hours
Ingredients You Need:
- 200g Of White Chocolate
- 200g Of Unsalted Butter
- 200g Of Caster Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 280g Of Plain Flour
- 20g Of Cornflour
- 30g Of Golden Syrup
- 2tsp Of Vanilla Bean Paste / Extract
- 200g Of White Chocolate Chips
- 150g Of Rainbow Sprinkles
- 150g Of Raspberry Jam, Loosened
How To Make:
- Firstly, gather together your equipment and ingredients, line a 9” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add the 200g of white chocolate and 200g of unsalted butter. Place into the microwave and in 20 second blasts, stirring well between each blast, blast the chocolate and butter mixture until fully melted and smooth.
- Once melted, stir in the 200g of caster sugar until combined (at this point, the mixture may look split, that’s fine as the eggs will bring it back together).
- Next, add in the 2 large eggs, 1 egg yolk, 2tsp of vanilla bean paste and 30g of golden syrup and stir until combined.
- Now, mix through the 280g of plain flour and 20g of cornflour until just combined and you can no longer see any flour.
- Fold through the 200g of white chocolate chips and 100g of rainbow sprinkles until evenly distributed throughout the blondie batter.
- Pour the mixture into the pre-lined baking tin.
- Transfer the loosened jam into a piping bag, snip the tip of the bag off and pipe the jam in lines on the blondie batter. Once piped, drag a knife or skewer, in the alternative direction to the jam lines to create a feathered effect.
- Sprinkle the remaining 50g of rainbow sprinkles across the top of the blondie batter.
- Place into the oven and bake for 25-30 minutes, until the edges are set and there’s a very slight wobble in the centre.
- When baked, allow the blondies to cool to room temperature in the baking tin before transferring into the fridge for a minimum of 4 hours or for best results, overnight (this will give the blondie a fudgey centre).
- Finally, once chilled, carefully remove from the baking tin and slice into 16 squares, then serve.
That’s your Funfetti Blondies prepared, baked, cooled and chilled, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- You can freeze the baked blondies for up to 3 months. I would recommend removing from the freezer the night before serving to allow the blondie to come down to room temperature.
- You can just swirl the jam through the blondie if you prefer.
- I used these sprinkles: https://amzn.eu/d/0hgkPNoj
I don’t know if you can tell but I’m absolutely loving this batch of blondies!
From the funfetti sprinkles to the raspberry jam topping to the deliciously fudgey blondies, every single thing about this recipe has my heart and that’s always a sign of a good bake!
Huge shoutout to Chloe for creating such a beautifully made and thought out recipe. I’m quite frankly obsessed and can guarantee you will be too.
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are you a blondie lover? Did you feel nostalgic with these also?
Sending you all tons of love & hugs as always,
Elle xo
